First I had to buy some rice and, as a couponer - I'm always looking for a deal. I found this big package on the clearance rack and snagged it. Larry loves rice and I've always been happy with this brand.

First up - I stir fried my veggies and then set them aside...I tend to modify recipes a bit to what I have and what we like. Larry isn't big on peppers so I used one yellow pepper, broccoli and snap peas. I would have added mushrooms but we were out.

Then I was frying my rice! I cooked the rice first (recipe recommends day old - but I didn't plan ahead enough), then added a bit of oil to the skillet and put the rice in. I was really shocked at how much flavor this added to the rice - I will likely do this from now on - it's so much better!!!! And since Cooking Light taught me this trick - I feel good about it health-wise as well.

Then after removing the rice, I put the shrimp in the pan. I've never used the "fresh" shrimp with the shell on - I'm a bit nervous about all that peeling and worrying about veins and such. So I just use the bagged pre-cooked kind and we're always happy with them. I also ALWAYS pull off the tails before cooking - it's so much easier to eat and they pop right off when they're cold!

After all the cooking and setting aside - once the shrimp is done - throw it all back together in one pan and stir! I added soy sauce right in since Larry and I both like that a lot.

I have to say this was EASY and DELICIOUS! Seriously - I will make this from now on - probably every week.

As usual - I tweaked a bit: no edamame, sesame oil, rice vinegar or Sriracha (although I did buy some of that - it's really cheap)...but it was still incredibly delicious!

I did use the ginger and while I'm not really a fan of ginger - it was not overpowering - although I probably did not use a whole tablespoon. We just don't like it much...

This dish is best if you use day-old rice. Cook it and spread in a single layer on a baking sheet to cool completely. Then refrigerate overnight to allow it to lose any excess moisture.

Cooking Light MAY 2012

Yield: Serves 4 (serving size: about 2 cups)

Hands-on:31 Minutes

Total:31 Minutes

Ingredients

1 cup broccoli florets

7 teaspoons canola oil, divided

1 medium red bell pepper, cut into thin strips

1 medium yellow bell pepper, cut into thin strips

1 cup sugar snap peas, trimmed and halved crosswise

1 tablespoon grated peeled fresh ginger

1 cup cooked long-grain white rice, chilled

1 tablespoon dark sesame oil

12 ounces peeled and deveined medium shrimp

1 1/2 cups frozen edamame, thawed

1/4 cup lower-sodium soy sauce

1 1/2 tablespoons rice vinegar

1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1/4 cup thinly diagonally sliced green onions

Preparation

1. Steam broccoli 4 minutes or until crisp-tender; set aside. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon canola oil to pan. Add bell peppers and sugar snap peas to pan, and stir-fry for 2 minutes. Place vegetable mixture in a large bowl. Add remaining 2 tablespoons canola oil to pan; swirl to coat. Add ginger, and stir-fry for 10 seconds. Add rice, and stir-fry for 5 minutes or until rice is lightly browned. Remove rice mixture from pan, and add rice to bowl with the vegetable mixture.

Yummly

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